or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Sunday Brisket Smoke
New Posts  All Forums:Forum Nav:

Sunday Brisket Smoke

post #1 of 19
Thread Starter 

Rubbed in SPOG and A1 Thick, and ready for a good nights sleep

 

 

This morning, into the Smoke Hollow natural gas burner at 8:00AM @ 223 and getting some pecan/mesquite TBS

 

See you around 160ish for the foil wrap

post #2 of 19
Thread Starter 

Stalled at 153 after 7 hours, so into the wrap we go:

 

post #3 of 19
Let us know how it turns out,I've been thinking about trying A-1 on a brisky! It's looking pretty tasty so far!icon14.gif
post #4 of 19
Thread Starter 
So everything worked out well, 4 pound flat took just about 11 hours running an average of 220. Flavor and tenderness where great.
Foiled with Apple juice, Worcester and a touch of soy.
Could have stood to be just a touch more moist, but wasn't what I would call dry.
All in all I'd call it a success.
post #5 of 19
Thread Starter 
Hmm, can't seem to get pics to upload from my phone, and I'm in Memphis this week away from my computer. I'll keep trying to get the final pics up
post #6 of 19
Doing my first brisket tomorrow. Been smoking meat for 2 years now and have had pretty good success, so figured it was time to give a little brisket a whirl. I'm about to season it and wrap it for the night.
post #7 of 19
Thread Starter 

Best of luck Brad, I'll be tuned in.....

post #8 of 19
Quote:
Originally Posted by SlySmoke View Post

Best of luck Brad, I'll be tuned in.....
Thx... The little guy is on.
post #9 of 19
post #10 of 19


Moving right along.
post #11 of 19


Slowing, but not sure I would call it a stall.
post #12 of 19

Moving along now... Time to foil with applejuice and Worcester sauce
post #13 of 19
Foiled at 170 and put back in.
post #14 of 19
Probed at 198* and it slid right in with no problems so I pulled it. A little nervous I did it too soon, but that probe had virtually nothing holding it back from going right in. So I pulled it and wrapped it and put it down for a 2 hour nap.
post #15 of 19
My fears can be put to rest. Just pulled it from it's nap and sliced it... So moist and no tug at all. Goes to show you that you should always go by the probe test and not temp. Anyway, here is what the little guy looks like.

post #16 of 19
Quote:
Originally Posted by SlySmoke View Post

So everything worked out well, 4 pound flat took just about 11 hours running an average of 220. Flavor and tenderness where great.
Foiled with Apple juice, Worcester and a touch of soy.
Could have stood to be just a touch more moist, but wasn't what I would call dry.
All in all I'd call it a success.

Glad it turned out can't believe almost 11 hours!?!
post #17 of 19
Quote:
Originally Posted by b-one View Post

Glad it turned out can't believe almost 11 hours!?!
9 hours on the cook and 2 in towels and cooler... Thx
post #18 of 19
Thread Starter 

Looks great Brad!

post #19 of 19
Quote:
Originally Posted by SlySmoke View Post

Looks great Brad!
Thx, turned out awesome
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Sunday Brisket Smoke